This was the easiest and fastest lasagna I’ve ever made and it tasted good too.
8 ounces ground beef
3/4 cup chopped green, red, or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, pressed or minced
1 (23.5 oz) jar pasta sauce
1 cup water
3 cups dried wide egg noodles
1/2 cup ricotta cheese
2 tablespoons shredded Parmesan or Romano cheese
1/2 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1 Spray a large skillet with cooking spray. Heat over medium heat. Cook beef, peppers, onion and garlic until meat is browned through. Drain fat. Stir in pasta sauce and water and bring to a boil. Add noodles and stir. Return to boiling, reduce heat to simmer, cover and simmer 10 minutes or until pasta is tender, stirring occasionally.
2 Stir together ricotta, Parmesan and Italian seasoning. Drop cheese mixture by spoonfuls into 10 or so mounds, about 1 tablespoon each, on top of pasta mixture. Sprinkle each mound with Parmesan. Reduce heat to low, cover and cook 4 – 5 minutes or until cheese is heated and melted.
recipe from Better Homes and Gardens